Fermentable adjuncts

Fermentable adjuncts, often simply called adjuncts, are sources of fermentable sugars other than malted grain. They serve a myriad of purposes, such as adding distinctive flavors, lightening color and body, and boosting alcohol content without affecting taste.

While some brewers refer to any ingredient other than water, malt, hops and yeast as an "adjunct", ingredients whose primary purpose is not to add fermentable sugars to the beer are dealt with separately, as flavoring agents or brewing additives.

Flaked Corn

Generally a neutral flavor, used to reduce maltiness of beer
Produces beer with a milder, less malty flavor
Uses: Primarily for light Bohemian and Pilsner lagers

Type: Grain

Origin: US

Yield: 80.0 %

Potential: 1.037

Color: 1.3 SRM

Max in Batch: 40.0 %

Moisture: 9.0 %

Protein: 10.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Flaked Oats

Flaked Oats

Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized

Type: Grain

Origin: US

Yield: 80.0 %

Potential: 1.037

Color: 1.0 SRM

Max in Batch: 30.0 %

Moisture: 9.0 %

Protein: 9.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Flaked Rice

Flaked Rice

Used to add fermentables without increasing body or flavor.
Produces a milder, less grainy tasting beer.
Examples: American lagers, Bohemian lagers, Pilsners

Type: Grain

Origin: US

Yield: 70.0 %

Potential: 1.032

Color: 1.0 SRM

Max in Batch: 25.0 %

Moisture: 9.0 %

Protein: 10.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Flaked Rye

Flaked Rye

Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.

Type: Grain

Origin: US

Yield: 78.3 %

Potential: 1.036

Color: 2.0 SRM

Max in Batch: 10.0 %

Moisture: 4.0 %

Protein: 0.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Flaked Wheat

Flaked Wheat

Flaked wheat adds to increased body and foam retention
Used in place of raw or torrified wheat for faster conversion and better yield.
May be used in small amounts to improve head retention and body
Examples: Belgian White beer, Wit

Type: Grain

Origin: US

Yield: 77.0 %

Potential: 1.035

Color: 1.6 SRM

Max in Batch: 40.0 %

Moisture: 9.0 %

Protein: 16.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Raw Barley

Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

Type: Grain

Origin: US

Yield: 60.9 %

Potential: 1.028

Color: 2.0 SRM

Max in Batch: 15.0 %

Moisture: 4.0 %

Protein: 11.7 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Torrified Wheat

Raw barley that has been "popped" open to open kernels
Used in place of raw barley for faster conversion and higher yields.
High in haze producing protein

Type: Grain

Origin: US

Yield: 79.0 %

Potential: 1.036

Color: 1.7 SRM

Max in Batch: 40.0 %

Moisture: 4.0 %

Protein: 16.0 %

Coarse Fine Difference: 1.5 %

Diastatic Power: 0.0 %

Recommend Mash: TRUE

Wheat Berries

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Fruit

Fruit may add both flavor and fermentability to a brew, depending on the specific fruit and the beer it is added to. See the Fruit entry for information on specific fruits and tips for brewing with fruit.